Fresh Spring Rolls with Dipping Sauce

Yield: 6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)

Ingredients

• Dipping Sauce:
• 2  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 1  tablespoon  water
• 1  tablespoon  chile paste with garlic
• 1  teaspoon  sugar
• 2  teaspoons  grated peeled fresh ginger
• 2  garlic cloves, minced
• 
  Spring Rolls:
• 12  (8-inch) round sheets rice paper
• 3  green leaf lettuce leaves, quartered
• 3  cups  fresh broccoli sprouts or alfalfa sprouts
• 36  (2-inch) julienne-cut carrot strips
• 36  (2-inch) julienne-cut cucumber strips
• 36  (2-inch) julienne-cut yellow bell pepper strips
• 24  medium shrimp, cooked, peeled, and halved lengthwise
• 36  fresh mint leaves

Preparation

To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.

To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).

Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

Nutritional Information

Calories:

101 (7% from fat)

Fat:

0.8g (sat 0.2g,mono 0.1g,poly 0.3g)

Protein:

7.8g

Carbohydrate:

16.8g

Fiber:

2.1g

Cholesterol:

44mg

Iron:

1.7mg

Sodium:

418mg

Calcium:

40mg